Black pudding and apple pie

In a large bowl, pour some of the flour

Leave about 4 tablespoons of flour separated to fatten the dough when kneading. In the center of the bowl make a hole with a spoon. We measure the water we are going to use

After this time we will see that the dough has doubled in size. We give it a little kneading to remove the air and divide the dough in two. One part will be the base and the other the lid.

Spread the skinless blood sausage on the base and place the apple slices on top.

Cover the base with the other dough and pierce it with a fork several times. Then we paint with the beaten egg

We put in the oven that has been previously preheated to 180 degrees. Bake for 25 minutes with heat up and down.

Dissolve the yeast in lukewarm water, do not use excessively hot water thinking that this will increase the leavening power. If the water is above 45º C we kill all the little bugs that it brings so that the dough rises.

Let stand 1 or 2 minutes and then stir with a spoon until the yeast is completely dissolved.

Pour the water with the yeast in the center of the flour. Stir with a wooden spoon from the center outwards, mixing little by little with the flour until we have crumbs.

Add the oil and salt. We must never mix the salt with the yeast directly because it destroys it and we will not be able to make the dough grow.

We continue to stir with our hands what is beginning to be the dough, although for now it will still be a sticky mixture.

Sprinkle the area with the flour we have saved and take the dough out of the bowl. Start working hard pressing with your fingers from the inside out. Little by little we will be able to manipulate the dough more quickly, it will become elastic and homogeneous.

Knead for 7 minutes, let it rest for 5 minutes and then knead for another 7 minutes, shaping the dough into a ball.

Take the previous bowl and flour it. Put the dough ball in it. Cover the dough with a cloth or damp cotton cloth for 1 hour. It is advisable to keep the crust a little damp so that it can stretch easily as it grows. The dough will grow better if it is at about 30º C-35º C and it gets numb below 22º C.